Glazed Pork Tenderloin

• TENDERLOIN
• 1 (3/4-1 1/2 lb) pork tenderloin, whole, butterflied
• 1/2 cup havarti cheese, grated
• 1/2 cup dried cranberries
• 2 tablespoons chives
• 2 tablespoons thyme
• 2 tablespoons basil
• 2 tablespoons marjoram
• 2 tablespoons rosemary
• 2 small garlic cloves, chopped
• salt and pepper
• 24 inches kitchen twine
• GLAZE
• pan dripping
• 1 (16 ounce) can whole berry cranberry sauce
• 3 1/2 tablespoons orange liqueur (like grand marnier)
• 2 tablespoons orange juice concentrate, thawed
• 1 tablespoon fresh orange zest, chopped
• 1 teaspoon red wine vinegar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1/2 cup dried cranberries

1. TENDERLOIN:
2. Preheat oven to 325 degrees F.
3. Salt and pepper both sides of the butterflied pork tenderloin.
4. Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
5. Fill tenderloin and wrap.
6. Secure with twine.
7. Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
8. Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
9. GLAZE:
10. Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
11. Cook for about 2 minutes or until slightly reduced.
12. Add all glaze ingredients except the butter. Bring to a boil.
13. Remove from heat, add the butter, stir until dissolved and sauce is glossy.
14. Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.

tenderloin, pork tenderloin, havarti cheese, cranberries, chives, thyme, basil, marjoram, rosemary, garlic, salt, kitchen twine, cranberry sauce, orange liqueur, orange juice concentrate, fresh orange zest, red wine vinegar, salt, unsalted butter, cranberries

Taken from www.food.com/recipe/glazed-pork-tenderloin-186134 (may not work)